Mise en place (French pronunciation: ​[mi zɑ̃ ˈplas]) is a French phrase which meant "putting in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift.[1] The practice is also effective in home kitchens.[2][3]